New Scandinavian Cooking

Award-winning food journalist and author Andreas Viestad has brought his remarkable knowledge of Scandinavian and world cuisine, culture and history to two acclaimed English-language cookbooks. Andreas has also recently launched a monthly food column for the Washington Post.

Claus Meyer has published 14 cookbooks in Denmark and has hosted his own television series, Meyers Køkken (Meyer’s Kitchen). He co-owns the gourmet restaurant Noma, runs a cooking school, and operates catering, fruit and chocolate supply companies.

Finnish cooking sensation Sara La Fountain is a graduate of the Culinary Institute of America. She lives in Finland where she runs a cooking school , serves as a food columnist for several newspapers, and designs a line of tableware.

Slow River Dining#102Aboard the old steamer Haldenvassdraget, Andreas cruises the canals of southern Norway and the Halden River and reels in a boat-full of delicacies. Dishes include: steamed and grilled asparagus, multi-flavored fish cakes, a fish terrine and herbed roast chicken.

The Mother of Invention#103Andreas travels to Norway's Highland, near Hallingdal, where survival of the fittest spawned many local delicacies. Inspired by history, Andreas makes homemade yogurt and cream cheese, a quick gravlax and finally, tender lamb shanks with a root vegetable puree.

Rye Bread for a Queen#104HAndreas takes the trip to the "rye belt" in southern Finland to meet up with Finnish chef Sara La Fountain. They travel on the old Kings' Road, where they both make their favorite open-faced sandwiches using rye bread. Then, Sara introduces memma, an old rye-based Finnish dessert, followed by a roast served with a variety of vegetables.

Rye Bread for a Queen#104Andreas takes the trip to the "rye belt" in southern Finland to meet up with Finnish chef Sara La Fountain. They travel on the old Kings' Road, where they both make their favorite open-faced sandwiches using rye bread. Then, Sara introduces memma, an old rye-based Finnish dessert, followed by a roast served with a variety of vegetables.

Mackerel - The Shiny Bounty of Summer#105Andreas visits the southern Norwegian resort town of Kristians and, where the Norwegians flock every summer. Andreas goes fishing for mackerel and along the way, he cooks a variety of fish dishes, from fried sprats and mackerel sushi to the ultimate expression of Norwegian summer: grilled and smoked mackerel.

Many Flavors of Lamb#106Andreas travels through the Southwestern part of Norway and Rogaland during the annual sheep gathering. Andreas cooks beer-braised lamb shanks with sweet onions, pepper-fried lamb liver, a 'one-pot wonder' of lamb with rutabaga and mustard seeds, and finally, he puts a scientific twist on a traditional Sunday roast.

Food for a Viking#107HDanish chef Claus Meyer joins Andreas in Ribe, the oldest town in Scandinavia. While in Denmark, Andreas and Claus prepare fresh oysters with herbs, an herbal yogurt smoothie with honey, a wholesome corn porridge dessert with fresh berries, and finally, a slow-roasted beef sirloin served with beans, nuts and thyme.

Food for a Viking#107Danish chef Claus Meyer joins Andreas in Ribe, the oldest town in Scandinavia. While in Denmark, Andreas and Claus prepare fresh oysters with herbs, an herbal yogurt smoothie with honey, a wholesome corn porridge dessert with fresh berries, and finally, a slow-roasted beef sirloin served with beans, nuts and thyme.

Yesterday's Food for the Future#108Andreas visits Rygge, the "vegetable garden" of southeastern Norway, to prepare a traditional menu of root vegetables, goat and hen. Andreas cooks parsley root cream with smoked salmon, and follows it with fricassee of hen, and finally, roast goat. Andreas explains how to make these traditional dishes with modern substitutes.

The Holy Fish#109Andreas visits the rugged coastline of Helgeland in northern Norway, where the mystical and delicious halibut makes its home among the islets and skerries. Andreas demonstrates how different cooking methods can elicit different flavors and textures from the fish. Dishes include: the smoked Greenland halibut with berries and potato salad; pickled halibut, baked halibut with cucumber and herbs; and finally, pan-fried halibut served with veal demi-glace.

Winning Game#110Andreas makes a variety of venison dishes against the backdrop of snow-capped mountains of the west coast, where the deer run free and the mountain farms cling intrepidly to sheer slopes. He prepares a millefeuille (puff pastry layered with a filling) of venison fillet with prune; venison liver with caramelized tangerine; smoked trout; a traditional hunter's stew with sour cream and goat cheese; and finally, the ultimate venison steak.

Pyramids of the North#111Andreas visits the island of Spitsbergen in the far north, the northernmost inhabited place in the world, and Longyearbyen. This barren land offers some surprising delicacies, like wild geese that summer here and a variety of fish. Andreas makes goose with port wine and broccoli puree, pan-fried Svalbard cod and king crab, seafood-flavored vegetables and chocolate cake with orange marmalade and coffee.

The South of Norway: Shellfish for Summer#201Host Andreas Viestad visits Blindleia, a favorite holiday destination in Southern Norway. In this summer paradise, he goes fishing for red shrimp and gathers mussels on a bare-faced rock. He makes classic and innovative sauces for the shellfish and then creates a Norwegian-style paella.

Mid-Norway: Old-Fashioned Sweet Tooth#202Host Andreas Viestad travels to one of the coldest places in Norway: the UNESCO World Heritage-listed town of Roros. The town appears frozen in time and tradition rules on the table. This episode focuses on all things sweet and old-fashioned, including iced cake, raw milk pudding and cheesecake with cloudberries.

Northern Norway/Italy: Dry But Tasty#203Codfish ranks among Norway's most important exports. Host Andreas Viestad follows the codfish from its origin near the Lofoten Islands in Northern Norway to the table in Italy.

West Coast of Norway: All Is Well - If There Is Herring#204Host Andreas Viestad travels along the West coast of Norway, an area settled around the rich herring fisheries. Inspired by history, Andreas demonstrates how to make Scandinavian-style herring.

The Coast of Mid Norway: Shellfish Eldorado#205Host Andreas Viestad visits some of the richest fish banks in mid-Norway and then prepares a seafood dish with native scallops, crabs and lobster. The region also holds some of the most modern aquaculture for salmon and mussels - and Andreas makes the most of these ingredients.

South West of Norway/"Fat Ducks and Sweet Apples#206Host Andreas Viestad visits a duck farm and an old steamer on the Telemark canal, which unites costal Norway with the barren mountain regions. Andreas serves a variety of duck and local trout to combine the richness of the land with the spirit of the river.

The Mountain Region of Sothern Norway "On Top of Norway"#207Host Andreas Viestad ventures to the tallest mountain in Norway: Galdopiggen. Then, Andreas prepares some desserts using the fruits of summer, including sweet and tart berries.

Southern Norway: A Modest But Generous Spud#208In the South inland region of Norway, host Andreas Viestad cooks with one of the most loved Norwegian ingredients - the potato. Then, Andreas catches and prepares crayfish, a sought-after delicacy in Norway.

Western Norway: A World of Apples#209Host Andreas Viestad visits Hardanger, the "apple orchard" of Western Norway. Andreas makes an apple drink and bakes a traditional sourdough bread in an old wood-fired oven and prepares a hot apple dessert.

Northern Norway: Ice Cold Bounty#210In this episode, host Andreas Viestad explores the rugged coastline of Vesteralen in Northern Norway, where he later prepares cod and Arctic char fresh from the North Sea.

Southern Norway: Smoke and Water#211On a brisk winter day, host Andreas Viestad travels to Vestfold in Southern Norway at the peak of the brisling sardine season. Inspired by Scandinavian tradition, Andreas catches and then smokes the little fish.

Rich Farmland#301Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potato gratin.

Popular Sausage#302Sausages serve a special function in Norway, both as an everyday meal and as festive food. In this episode, Andreas discovers the culture and history behind a well-made sausage. He bakes potato pancakes and makes homemade mustard, essential companions for the three types of tasty sausages he prepares.

It All Starts with Kids#303Andreas visits Geitmyra Farm in the middle of Oslo, Norway, the site of his new food culture center for kids. Together with the kids, Andreas makes a cereal breakfast, a tasty chicken soup, a warming lamb stew and a sweet dessert with pumpkin and yogurt.

Oil Adventure#304Is cold-pressed rapeseed oil the olive oil of the north? To find out, Andreas travels to the old fortress town of Fredrikstad in Eastern Norway. Using fresh vegetables, Andreas makes classic and innovative emulsion sauces, preserved and deep-fried mackerel, crispy potatoes, and Norwegian coleslaw.

Costal Express#305Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms, king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.

Fire in the Belly#306Andreas examines how fire changed the way people cook. With an open fire and local salmon, he makes gravlax from an ancient recipe and a local fish soup, before traveling to Japan to discover the secrets of uncooked fish.

Captain Haddock#307Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats set sail to catch haddock. Andreas makes haddock "envelopes" stuffed with carrots, saffron, cabbage and prosciutto, and then a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.